Contigo® Mango Habanero Torta
Contigo® Mango Habanero Torta
Directions
- Toss meat with mango habanero seasoning, cover and refrigerate overnight.
- Whisk together mayonnaise and guacamole then refrigerate for service.
- In a bowl combine, cabbage, poblano, cilantro, lime juice, cumin, chili powder, some salt and pepper along with olive oil. Refrigerate overnight for best flavor.
- Heat oil on griddle or sauté pan over medium high heat.
- Portion meat into six ounces per sandwich.
- Cook meat for 2-3 minutes then top with cheese and cap with a pan to melt.
- Spread guacamole and mayo blend on bread then add some sliced jalapenos followed by beef with melted cheese then top with slaw and take a bite.
Ingredients
- 4 ea Heritage Ovens® Bread, French, 8 in. sliced, toasted
- 12 oz Contgio® beef, 1/2 in. diced
- 2 tbsp Magellan® mango habanero seasoning
- 1 tbsp Roma® Oil, Olive
- 3/4 cup Corazo® Cheese, Monterey Jack, shredded
- 1 cup Peak Fresh Produce® Cabbage, Red, fine shred
- 1 cup Peak Fresh Produce® cabbage green, fine shred
- 2 tsp Peak Fresh Produce® Cilantro, chopped
- 2 ea Peak Fresh Produce® Poblano Peppers, roasted, peeled, seeded then julienne
- 1/2 cup Ascend® Juice, Lime
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 1 tbsp Roma® Cumin, Ground
- 1 tsp Roma® Chili Powder
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 3 ea Peak Fresh Produce® Jalapeño Pepper(s), sliced on bias and seeded
- 1/2 cup Contigo® western style guacamole
- 2 tbsp West Creek® Mayonnaise
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
